Few
things could be sweeter than baking a homemade dessert for your guy or gal this
Valentine’s Day. For those striving to
be more personal this February 14, ditch the box of store-bought chocolates,
and check out simple, quick recipes offered by Tastefully Simple, a direct sales
company offering delicious easy-to-prepare foods and gifts. Make one or all
three of the decadent desserts below, and make this V-Day one for the memory
book.
 |
| Image courtesy of Tastefully Simple®, Inc. Used with permission. |
Cutie Cake
Lollipops
Ingredients
Absolutely Almond Pound Cake Mix™
3/4 cup (1 1/2 sticks) melted butter
1 cup water
16 oz. container cream cheese frosting
Sprinkles or sanding sugar for decorating
1 lb. 4 oz. package white almond bark
60 lollipop sticks
Directions
Preheat oven to 350°. Combine first 3 ingredients; stir to blend. Pour batter into a greased 9x13 baking pan. Bake for 25-35 minutes or until toothpick inserted in center comes out clean and top is nicely browned. Cool completely.
Break pound cake into crumbs with a fork until you have small, uniform crumbs (the smaller the better for smooth lollipops). With a sturdy spoon, stir in 3/4 of the cream cheese frosting; stir until a stiff dough forms.
Roll dough into 1-inch balls; insert a lollipop stick into each ball. Place on a foil-lined baking sheet. Cover; chill 1 hour.
Melt almond bark as directed on package; pour into a small deep bowl. Dip each lollipop into the warm almond bark. Set on wax paper-lined baking sheet. Continue with the remaining lollipops. Decorate each with sprinkles, sanding sugar or a drizzle of melted brown almond bark. Makes about 5 dozen (60) lollipops.
Ingredients
Absolutely Almond Pound Cake Mix™
3/4 cup (1 1/2 sticks) melted butter
1 cup water
16 oz. container cream cheese frosting
Sprinkles or sanding sugar for decorating
1 lb. 4 oz. package white almond bark
60 lollipop sticks
Directions
Preheat oven to 350°. Combine first 3 ingredients; stir to blend. Pour batter into a greased 9x13 baking pan. Bake for 25-35 minutes or until toothpick inserted in center comes out clean and top is nicely browned. Cool completely.
Break pound cake into crumbs with a fork until you have small, uniform crumbs (the smaller the better for smooth lollipops). With a sturdy spoon, stir in 3/4 of the cream cheese frosting; stir until a stiff dough forms.
Roll dough into 1-inch balls; insert a lollipop stick into each ball. Place on a foil-lined baking sheet. Cover; chill 1 hour.
Melt almond bark as directed on package; pour into a small deep bowl. Dip each lollipop into the warm almond bark. Set on wax paper-lined baking sheet. Continue with the remaining lollipops. Decorate each with sprinkles, sanding sugar or a drizzle of melted brown almond bark. Makes about 5 dozen (60) lollipops.
 |
| Image courtesy of Tastefully Simple®, Inc. Used with permission. |
Be Mine
Brownies
Ingredients
Truffle Fudge Brownie Mix
1/2 cup (1 stick) melted butter
2 eggs
1/4 cup amaretto liqueur
1/2 cup maraschino cherries, drained and chopped (reserve 1 Tbsp. juice)
2-inch, heart-shaped cookie cutter
Canned cream cheese frosting
1 Tbsp. reserved cherry juice
8-10 whole maraschino cherries with stems, drained
Directions
Preheat oven to 350°. Combine first 5 ingredients in a medium bowl; stir to blend. Spread batter into a greased 8x8 baking pan. Bake 30 minutes; cool completely. Remove brownies from pan. Press cookie cutter into brownies, forming 8-10 hearts. Combine cream cheese frosting and 1 tablespoon reserved cherry juice; stir to blend. Spread each heart with a small amount of frosting; top each with a whole maraschino cherry. Makes 8-10 hearts.
Ingredients
Truffle Fudge Brownie Mix
1/2 cup (1 stick) melted butter
2 eggs
1/4 cup amaretto liqueur
1/2 cup maraschino cherries, drained and chopped (reserve 1 Tbsp. juice)
2-inch, heart-shaped cookie cutter
Canned cream cheese frosting
1 Tbsp. reserved cherry juice
8-10 whole maraschino cherries with stems, drained
Directions
Preheat oven to 350°. Combine first 5 ingredients in a medium bowl; stir to blend. Spread batter into a greased 8x8 baking pan. Bake 30 minutes; cool completely. Remove brownies from pan. Press cookie cutter into brownies, forming 8-10 hearts. Combine cream cheese frosting and 1 tablespoon reserved cherry juice; stir to blend. Spread each heart with a small amount of frosting; top each with a whole maraschino cherry. Makes 8-10 hearts.
 |
| Image courtesy of Tastefully Simple®, Inc. Used with permission. |
Chocolate
Lovers' Red Velvet Cake
Ingredients
Absolutely Almond Pound Cake Mix™
3/4 cup (1 1/2 sticks) melted butter
1 cup water
1/2 cup unsweetened cocoa powder
1 Tbsp. red food coloring
16 oz. container cream cheese frosting
Directions
Preheat oven to 350°. Combine first 5 ingredients in a medium bowl; stir to blend. Pour batter into 1 (8-inch) greased round cake pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Slice cake in half horizontally. Frost bottom layer with cream cheese frosting; top with second layer. Frost top and sides. Makes 8-10 servings.
Ingredients
Absolutely Almond Pound Cake Mix™
3/4 cup (1 1/2 sticks) melted butter
1 cup water
1/2 cup unsweetened cocoa powder
1 Tbsp. red food coloring
16 oz. container cream cheese frosting
Directions
Preheat oven to 350°. Combine first 5 ingredients in a medium bowl; stir to blend. Pour batter into 1 (8-inch) greased round cake pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Slice cake in half horizontally. Frost bottom layer with cream cheese frosting; top with second layer. Frost top and sides. Makes 8-10 servings.
No comments:
Post a Comment